Can you use potato flour to thicken a stew?

[KatyMac]

I used to use ordinary flour with a bit of cold water made into a paste stirred into the gravy/juices to make a lovely thick gravy

But I'm gluten free now & cornflour sort of makes it gloopy and it doesn't reheat like it should

Would potato flour work & if so how?

are you OK with trying new things?
more suggestions here:
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If you have a stick blender, you can also whiz up cooked veg in the juices or gravy to thicken and also add flavour. Typically carrots, onions, parsnips. When doing a pot roast I often do that with the roots done round the meat, as they are too soft by the time the meat is ready.

Katymac, I always add a finely chopped sweet potato to my stews- it thickens the sauce nicely without needing to add flour. I know what you mean about cornflour going a bit gloopy but I do think it tends to be when I've used too much. Have you also tried tossing the meat lightly in gluten free flour ( eg doves farm) before browning? That works, I always do it when making a pork casserole ( never for anything else, don't ask me why as it does work!)

I am very bad at trying new things - it's often the smell that stops me; with gluten free bread the smell is awful

I blend for soup & I love the mushy veg of a slow cook: I rarely brown meat & almost never in flour (so that's one thing I don't need to replace )

I'm a bit of a wuss really

SMASH is excellent for thickening soups and gravys.